Livestock segmentation and subcontracting traceability method, system, terminal and medium

Abstract

The present invention relates to a livestock segmentation and subcontracting traceability method, system, terminal, and medium, belonging to the technical field of livestock processing. The livestock segmentation and subcontracting traceability method comprises: obtaining segmentation requirements after livestock enters a segmentation area; determining key segmentation parts according to the segmentation requirements; obtaining health levels of the key segmentation parts; generating a segmentation path according to the health levels corresponding to the key segmentation parts and the segmentation requirements; cutting the livestock according to the segmentation path and recording segmentation information; obtaining subcontracting requirements; subcontracting the segmented meat products according to the subcontracting requirements and recording subcontracting information; obtaining environmental information of the segmentation and subcontracting; associating the environmental information, the segmentation information, and the subcontracting information to generate a traceability QR code corresponding to each package of meat. The present invention has the beneficial effect of being able to comprehensively and accurately trace meat products to reduce food safety risks.

Description

Technical Field

[0001] The present invention relates to the technical field of livestock processing, and in particular to a livestock segmentation and subcontracting traceability method, system, terminal and medium. Background Art

[0002] In the modern livestock and meat processing industries, increasing consumer awareness of food safety and quality, coupled with growing market demand for diversified meat products, has placed higher demands on the refined management and traceability of the livestock cutting and packaging process. On the one hand, food safety concerns the health and safety of consumers. Any issues not only harm consumers but also impact the reputation and market stability of the entire industry. On the other hand, different customer groups (such as catering companies, supermarkets, and retail outlets) have varying requirements for meat cutting methods and packaging specifications. Therefore, achieving precise management and full traceability of livestock cutting and packaging is of great practical significance.

[0003] Currently, some meat processing companies have adopted certain information management methods during the livestock cutting and subcontracting process. For example, some companies record basic livestock information (such as breed, origin, and weight) before cutting, and simply record the parts and quantities cut during the cutting process. During the subcontracting process, the meat is packaged according to preset packaging specifications and labeled with basic product information (such as weight and expiration date). Furthermore, some companies use equipment such as electronic scales and barcode scanners to assist in data collection and entry, improving management efficiency and accuracy.

[0004] However, these existing technologies have significant limitations. While basic livestock information and some cuts and subcontracts are recorded, in practice, potentially unhealthy parts may be mixed with healthy ones, increasing food safety risks. This makes comprehensive and accurate tracing and investigation difficult when food safety issues or quality disputes arise, and fails to meet the market's stringent requirements for traceability and safety of meat products. Summary of the Invention

[0005] In order to enable comprehensive and accurate traceability of meat products and reduce food safety risks, the present invention provides a livestock cutting and subpackaging traceability method, system, terminal and medium.

[0006] In a first aspect, the present invention provides a livestock segmentation and subcontracting traceability method, which adopts the following technical solutions:

[0007] A livestock segmentation and subcontracting traceability method, comprising:

[0008] After livestock enter the segmentation area, obtain segmentation requirements;

[0009] Determine the key segmentation parts according to the segmentation requirements;

[0010] Obtaining the health level of the segmented key parts;

[0011] generating a segmentation path according to the health level corresponding to the segmentation key part and the segmentation requirement;

[0012] cutting the livestock according to the segmentation path and recording segmentation information;

[0013] Obtain subcontracting requirements;

[0014] Subpackaging the cut meat according to the subpackaging requirements and recording the subpackaging information;

[0015] Obtaining environmental information for splitting and subcontracting;

[0016] The environmental information, the segmentation information and the subpackaging information are associated to generate a traceability QR code corresponding to each package of meat.

[0017] By employing the above technical solution, by obtaining the health level of key cut parts and formulating a cut path based on this information, unhealthy parts or those posing potential safety risks can be removed or specially treated, thereby reducing food safety risks at the source. Environmental information for cuts and subcontracts is obtained and associated with cut and subcontract information. This environmental information reflects factors such as hygiene, temperature, and humidity during the cut and subcontract process, which have a significant impact on meat quality and safety. If a food safety issue arises, the traceability QR code can be used to trace the specific environmental conditions, identify possible sources of contamination, and implement timely measures to prevent the problem from spreading. By determining key cut parts and generating cut paths based on cut requirements, and by subcontracting based on subcontracting requirements, the personalized needs of different customers can be met. Detailed cut and subcontract information is recorded during the cut and subcontract process and associated with environmental information to form complete traceability data. This data assists companies in production management and quality control. Data analysis can optimize the cut and subcontract processes, improve production efficiency, and reduce costs. Each package of meat is assigned a corresponding traceability QR code. Consumers can scan the QR code to obtain the cut, subcontract, and environmental information for that package. This transparent information display allows consumers to clearly understand the source and processing of meat, enhances consumers' trust in product quality and safety, and thus conducts comprehensive and accurate traceability of meat products, thereby reducing food safety risks.

[0018] Optionally, the step of obtaining the health level of the segmented key parts includes:

[0019] Obtaining an inflammation index of the segmented key part;

[0020] Determining whether the inflammation index is greater than an inflammation threshold;

[0021] If yes, marking the segmented key part as an unhealthy part;

[0022] If not, obtaining the hardening index of the segmented key part;

[0023] determining whether the hardening index is greater than a hardening threshold;

[0024] If yes, marking the segmented key part as a sub-healthy part;

[0025] If not, the segmented key part is marked as a healthy part.

[0026] By employing this technical solution, the inflammation index of key segments is obtained and compared with the inflammation threshold, accurately identifying inflamed, unhealthy segments. Inflammation often indicates the presence of infection or disease. Marking these segments as unhealthy prevents them from entering the market, preventing consumers from consuming potentially harmful meat products and ensuring food safety at the source. For segments whose inflammation index does not exceed the threshold, the hardening index is further obtained and compared with the hardening threshold to identify sub-healthy segments. This tiered labeling approach facilitates the rational classification and utilization of segments with different health levels. For example, healthy segments can be directly marketed as high-quality products, satisfying consumer demand for premium meat. Sub-healthy segments can be appropriately processed, such as further processing or blending with other segments, to retain their value. Unhealthy segments can be harmlessly disposed of in accordance with relevant regulations, avoiding resource waste. By fully utilizing all parts of livestock, resource efficiency can be improved and production costs reduced.

[0027] Optionally, the step of obtaining the inflammation index of the segmented key parts includes:

[0028] Obtaining the temperature gradient and pH value of the key segmentation portion;

[0029] Determining whether the temperature gradient is greater than a gradient threshold and whether the pH value is abnormal;

[0030] If so, the inflammation index is calculated based on the temperature gradient and the pH value.

[0031] By adopting the above technical solution, by obtaining two indicators, temperature gradient and pH value, of the key segmented parts and comprehensively judging whether they are abnormal, the physiological state of the part can be more accurately reflected than judging by a single indicator. Changes in temperature gradient and pH value are often closely related to inflammatory responses. Under different physiological states, these two indicators will show different characteristics. Combining these two indicators for judgment can reduce the possibility of misjudgment and more accurately detect potential inflammatory conditions. Accurate inflammation detection can effectively identify unhealthy key segmented parts. By subsequently marking them as unhealthy parts, these parts can be prevented from being mixed with healthy parts, reducing food safety risks.

[0032] Optionally, the step of generating a segmentation path according to the health level corresponding to the segmentation key part and the segmentation requirement includes:

[0033] Determining a cutting strategy according to the health level corresponding to the segmentation key part;

[0034] Constructing multiple sets of cutting coordinates according to the determined cutting strategy and the segmentation requirements;

[0035] Perform simulated cutting according to the cutting path generated by each set of cutting coordinates to obtain a corresponding simulated cutting score value;

[0036] The cutting path with the largest simulated cutting score is selected as the segmentation path.

[0037] By adopting the above technical solution, cutting strategies are determined based on the health level of key segments, enabling the most appropriate cutting method to be adopted for segments with different health conditions. By constructing multiple sets of cutting coordinates and performing simulated cutting scoring, the optimal solution can be selected from a multitude of possible cutting paths. This optimal selection of cutting paths can minimize meat loss. A reasonable cutting method and sequence ensures that each key segment is fully utilized, avoiding damage or waste of meat due to improper cutting. This not only improves resource utilization but also ensures product integrity and aesthetics, enhancing product competitiveness in the market. Constructing cutting coordinate sets and selecting segmentation paths based on segmentation requirements can meet the personalized needs of different customers.

[0038] Optionally, the step of simulating cutting according to the cutting path generated by each cutting coordinate set to obtain a simulated cutting score value includes:

[0039] Obtaining the tissue loss rate and force feedback over-limit times corresponding to the cutting path;

[0040] Calculating a technical score according to the tissue loss rate and the number of force feedback exceeding the limit;

[0041] Get high-value meat retention and cutting time;

[0042] calculating an economic score based on the high-value meat retention rate and the cutting time;

[0043] A simulated cutting score value is calculated according to the economic score and the technical score.

[0044] By employing this technical solution, the tissue loss rate corresponding to the cutting path can be accurately measured to accurately measure the degree of damage to livestock tissue during the cutting process. A lower tissue loss rate indicates more precise cutting and better utilization of livestock resources. The number of force feedback exceedances reflects the appropriate application of force during the cutting process. Excessive force feedback exceedances may indicate improper use of the cutting tool or an unreasonable cutting path, which can cause additional damage to the meat and affect cutting efficiency. By monitoring this metric and incorporating it into the simulated cutting score, operators can be encouraged to optimize cutting force and path, reducing unnecessary force and errors, and improving the stability and accuracy of the cutting operation. Cutting time is a key indicator of cutting efficiency. Including cutting time in the simulated cutting score can motivate operators to seek more efficient cutting methods and improve work efficiency. High-value meat generally commands higher prices and higher profit margins in the market. Obtaining the high-value meat retention rate and incorporating it into the economic score calculation can guide operators to prioritize the preservation of high-value meat during the cutting process. Combining the technical and economic scores to calculate the simulated cutting score ensures cutting quality and efficiency while also balancing economic benefits. The simulated cutting score is a quantitative indicator that provides an objective basis for the evaluation and selection of cutting solutions. Companies can select the optimal cutting solution for actual operation based on the simulated cutting scores of different cutting paths.

[0045] Optionally, the steps before obtaining the segmentation requirements after the livestock enters the segmentation area include:

[0046] Obtain information on the original source of livestock to be brought into the subdivision area;

[0047] Calculating a pollution exposure index based on the original source information;

[0048] determining the health status of the livestock based on the pollution exposure index;

[0049] When the health status is characterized as unhealthy, outputting prohibition information prohibiting entry into the divided area;

[0050] When the health status indicates health or sub-health, permission information for allowing entry into the divided area is output.

[0051] By employing this technical solution, the potential contamination exposure of livestock entering the segmented area can be assessed at the source by obtaining their original source information and calculating a pollution exposure index. The livestock's health status is determined based on the pollution exposure index, and a prohibition message is output if the livestock is unhealthy, prohibiting entry into the segmented area. This measure effectively prevents diseased or severely contaminated livestock from entering subsequent processing stages, preventing contaminated meat from entering the market.

[0052] Optionally, the step of determining the health status of livestock according to the pollution exposure index includes:

[0053] Determining whether the pollution exposure index is greater than 1;

[0054] If not, the livestock's health status is determined to be healthy;

[0055] If so, it is determined whether the rate of decrease in the amount of livestock movement within the target time window exceeds a threshold value of decrease;

[0056] If the decline rate does not exceed the decline threshold, determining that the health status of the livestock is healthy;

[0057] If the rate of decrease exceeds the decrease threshold, determining whether the body temperature of the livestock continues to exceed the body temperature threshold within the target time window;

[0058] If so, the health status of the livestock is determined to be unhealthy;

[0059] If not, the health status of the livestock is determined to be sub-healthy.

[0060] By adopting the above technical solution, this step does not determine the health status of livestock based solely on a single pollution exposure index, but rather combines multiple indicators such as the rate of decline in livestock exercise and body temperature within the target time window. This multi-dimensional judgment method can more comprehensively and accurately assess the health status of livestock. The health status of livestock is divided into three levels: healthy, sub-healthy, and unhealthy. Different treatment methods are adopted for livestock in different health states, which not only avoids the waste of resources caused by judging all livestock with high pollution exposure indexes as unhealthy, but also ensures that unhealthy livestock will not flow into subsequent processing links. For sub-healthy livestock, further observation or appropriate treatment measures can be taken to restore their health or make rational use of them, which improves resource utilization efficiency and also ensures food safety.

[0061] In a second aspect, the present invention provides a livestock segmentation and subcontracting traceability system, which adopts the following technical solutions:

[0062] A livestock cutting and subcontracting traceability system, comprising:

[0063] An information acquisition module is used to obtain segmentation requirements and determine key segments after livestock enter the segmentation area, as well as to obtain subcontracting requirements and environmental information;

[0064] A health information acquisition module, configured to acquire the health level of the segmented key parts according to the segmentation requirements;

[0065] a segmentation module, configured to generate a segmentation path according to the health level corresponding to the key segmentation parts and the segmentation requirements; cut the livestock according to the segmentation path, and record segmentation information;

[0066] A subpackaging module is used to subpack the cut meat according to the subpackaging requirements and record the subpackaging information;

[0067] The traceability module is used to associate the environmental information, the segmentation information and the subpackaging information to generate a traceability QR code corresponding to each package of meat.

[0068] In a third aspect, the present invention provides a terminal, which adopts the following technical solution:

[0069] A terminal, comprising:

[0070] A memory storing a livestock segmentation and subcontracting traceability program;

[0071] The processor is used to execute the program stored in the memory to implement the steps of the livestock segmentation and subcontracting traceability method.

[0072] In a fourth aspect, the present invention provides a computer-readable storage medium, which adopts the following technical solution:

[0073] A computer-readable storage medium stores a computer program that can be loaded by a processor and execute the livestock segmentation and subcontracting traceability method.

[0074] In summary, the present invention has at least the following beneficial effects:

[0075] By obtaining the health levels of key cutting parts and formulating cutting routes based on this information, unhealthy parts or those posing potential safety risks can be removed or treated specifically, mitigating food safety risks at the source. Environmental information for cutting and subcontracting is captured and linked to cutting and subcontracting information. This environmental information reflects factors such as hygiene, temperature, and humidity during the cutting and subcontracting process, which significantly impact meat quality and safety. If a food safety issue arises, the traceability QR code can be used to trace back to specific environmental conditions, identify possible sources of contamination, and implement timely measures to prevent the problem from spreading. Determining key cutting parts and generating cutting routes based on cutting requirements, as well as subcontracting based on subcontracting needs, can meet the personalized needs of different customers. Detailed cutting and subcontracting information is recorded and linked to environmental information during the cutting and subcontracting process to form complete traceability data. This data assists companies in production management and quality control. Data analysis can optimize cutting and subcontracting processes, improve production efficiency, and reduce costs. Each package of meat is assigned a corresponding traceability QR code. Consumers can scan the code to obtain information about the cutting, subcontracting, and environmental conditions associated with the package. This transparent information display allows consumers to clearly understand the source and processing of meat, enhances consumers' trust in product quality and safety, and thus conducts comprehensive and accurate traceability of meat products, thereby reducing food safety risks. BRIEF DESCRIPTION OF THE DRAWINGS

[0076] Figure 1 is a first flow chart of an embodiment of the method of the present invention;

[0077] Figure 2 is a second flow chart of an embodiment of the method of the present invention;

[0078] Figure 3 is a third flow chart of an embodiment of the method of the present invention;

[0079] Figure 4 is a fourth flow chart of an embodiment of the method of the present invention;

[0080] Figure 5 This is the fifth flow chart of the method embodiment of the present invention. DETAILED DESCRIPTION

[0081] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the following will be combined with the appended drawings of the embodiments of the present invention. Figure 1 -Attached Figure 5 The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0082] The first embodiment of the present invention discloses a livestock segmentation and subcontracting traceability method. Figure 1 The livestock segmentation and subcontracting traceability method may include S110-S190:

[0083] S110, after the livestock enters the segmentation area, obtaining segmentation requirements;

[0084] S120, determining the key segmentation parts according to the segmentation requirements;

[0085] S130, obtaining the health level of the segmented key parts;

[0086] S140, generating a segmentation path according to the health level corresponding to the key segmentation parts and the segmentation requirements;

[0087] S150, cutting the livestock according to the segmentation path and recording segmentation information;

[0088] S160, obtain subcontracting requirements;

[0089] S170, subpackage the cut meat according to subpackage requirements and record subpackage information;

[0090] S180, obtaining environmental information of the split sub-package;

[0091] S190, associating the environmental information, segmentation information and sub-packaging information to generate a traceability QR code corresponding to each package of meat.

[0092] Reference Figure 2 In S110, after the livestock enters the segmentation area, before obtaining the segmentation requirements, S210-S250 need to be executed:

[0093] S210, obtaining original source information of livestock to be entered into the divided area;

[0094] S220, calculates the pollution exposure index based on the original source information;

[0095] S230, determine the health status of livestock based on the pollution exposure index;

[0096] S240, when the health status is characterized as unhealthy, outputting prohibition information prohibiting entry into the partitioned area;

[0097] S250 , when the health status indicates healthy or sub-healthy, output permission information for allowing entry into the segmented area.

[0098] Specifically, during the livestock breeding process, farm staff can use specialized management software to enter information such as the livestock's origin (down to the farm name and location), pollutant concentrations at the source (relevant monitoring data obtained from local environmental protection departments and entered into the system), breeding time (recording the livestock's birth date and the length of time they have been raised on the farm), exercise volume (measured at regular intervals), and body temperature (measured at regular intervals). Each animal is then assigned a unique electronic identifier, such as an electronic ear tag. When the livestock is about to enter the segregated area, the electronic ear tag is scanned to retrieve this original source information from the traceability system.

[0099] Pollution Exposure Index = (Pollutant Concentration x Duration) / Safety Threshold. After obtaining the Pollution Exposure Index, it is necessary to determine whether it is greater than 1. If so, the classification rule is triggered. If not, the livestock's health status is determined to be healthy. To trigger the classification rule, it is necessary to determine whether the rate of decrease in the livestock's exercise volume within the target time window exceeds the decrease threshold. If not, the livestock's health status is determined to be healthy. If so, the livestock's body temperature is further determined to exceed the body temperature threshold within the target time window. If so, the livestock's health status is determined to be unhealthy. If not, the livestock's health status is determined to be sub-healthy.

[0100] When the system determines that livestock is unhealthy, an alarm is automatically triggered. A voice prompt device plays a message at the entrance to the partitioned area, stating, "This livestock is unhealthy. No entry allowed." Simultaneously, the livestock's electronic identification and a "No Entry" message appear on the display screen at the entrance, alerting staff to prevent the livestock from entering. If the system determines that the livestock is healthy or sub-healthy, the display screen displays the livestock's electronic identification and a "Allow Entry" message. Simultaneously, the access control system at the entrance to the partitioned area automatically opens, allowing the livestock to enter. This permission information can also be sent to relevant management personnel via SMS or push notifications.

[0101] For the S110, when livestock enter, the system scans their electronic ear tags to retrieve their basic information. The system then selects pre-set cut-up requirements on the screen, such as steak, sirloin, shank, and other cuts, specifying the specifications and quantities, or enters specific cut-up requirements based on a customized order. For the S120, high-definition cameras are installed in the cut-up area to capture the livestock from multiple angles, transmitting the captured images to a computer system. The system compares these images with standard livestock anatomical models in a database and, based on the entered cut-up requirements, accurately identifies the key parts to be cut. For example, to obtain a steak of a specific size, the system will mark the specific cut-up range on the cow's spine.

[0102] Reference Figure 3For S130, the specific steps of obtaining the health level of the segmented key parts may include S310-S370:

[0103] S310, obtaining the inflammation index of the segmented key part;

[0104] S320, determining whether the inflammation index is greater than the inflammation threshold;

[0105] S330, if yes, marking the segmentation key part as an unhealthy part;

[0106] S340, if not, obtaining the hardening index of the segmentation key part;

[0107] S350, determining whether the hardening index is greater than a hardening threshold;

[0108] S360, if yes, then mark the segmented key part as a sub-healthy part;

[0109] S370: If not, mark the segmented key part as a healthy part.

[0110] Specifically, the specific steps for obtaining the inflammation index of the segmented key parts are: obtaining the temperature gradient and pH value of the segmented key parts, and then judging whether the temperature gradient is greater than the gradient threshold and whether the pH value is abnormal. If so, the inflammation index is calculated based on the temperature gradient and pH value; if not, no inflammation index is required. Abnormal pH value means that the difference between the actual pH and the pH value = 7 is greater than the difference threshold. More specifically, the surface of the part can be contacted by an electrochemical biopatch, and then the temperature gradient and pH value can be detected. Inflammation index = , is the temperature gradient, and is the weight of the corresponding parameter.

[0111] When the inflammation index is greater than the inflammation threshold, the segmented key part is marked as an unhealthy part. If the inflammation index is not greater than the inflammation threshold, the hardening index of the segmented key part is further obtained. The hardening index = , As shear wave velocity, an ultrasonic elastography module can be used to measure tissue shear wave velocity.

[0112] It is determined whether the hardening index is greater than the hardening threshold. If so, the key segmentation part is marked as a sub-healthy part; if not, the key segmentation part is marked as a healthy part.

[0113] Reference Figure 4 For S140, according to the health level corresponding to the key segmentation parts and the segmentation requirements, the specific steps of generating the segmentation path include S410-S440:

[0114] S410, determining a cutting strategy based on the health level corresponding to the key segmentation parts;

[0115] S420, constructing multiple cutting coordinate sets according to the determined cutting strategy and segmentation requirements;

[0116] S430, performing simulated cutting according to the cutting path generated by each set of cutting coordinate sets to obtain a corresponding simulated cutting score value;

[0117] S440 , selecting a cutting path with the largest simulated cutting score as a segmentation path.

[0118] Specifically, for healthy areas, the cutting strategy is a straight path; for subhealthy areas, a circular path; and for unhealthy areas, a rectangular path. Utilizing 3D scanning technology, comprehensive, accurate 3D data of the livestock body is acquired and a 3D model is constructed. The key areas to be cut and surrounding tissue information are clearly marked in the 3D model. For different cutting strategies, cutting paths are planned on the 3D model, and corresponding cutting coordinate sets are generated. For a straight path, simply determine the coordinates of the start and end points, and calculate a series of coordinate points along the path using the linear equation. For a circular path, the coordinate points along the circular path are calculated based on a specific circular radius and angular interval, centered around the lesion (the unhealthy area). For a rectangular resection strategy, the coordinates of the four vertices of the rectangle are determined, thereby defining all the coordinate points within the rectangular area. To meet different segmentation requirements, cutting parameters such as path length, width, and circular radius can be adjusted to generate multiple sets of cutting coordinates. These constructed sets of cutting coordinates are then input into professional simulation software (such as CutLeader or virtual simulation software) to simulate the actual cutting process in a virtual environment. The software will simulate the tool's motion trajectory and cutting effect based on the cutting path generated by the coordinate set.

[0119] Reference Figure 5 , for S430, the step of simulating cutting according to the cutting path generated by each set of cutting coordinate sets to obtain a simulated cutting score value includes S510-S550:

[0120] S510, obtaining the tissue loss rate and force feedback exceeding limit times corresponding to the cutting path;

[0121] S520, calculate the technical score based on the tissue loss rate and the number of force feedback exceeding the limit;

[0122] S530, obtains high-value meat retention rate and cutting time;

[0123] S540, calculate economic score based on high-value meat retention and cutting time;

[0124] S550, calculating a simulated cutting score value based on the economic score and the technical score.

[0125] Specifically, a microwave sensing module is integrated on the cutting tool to emit low-power microwaves to penetrate the tissue in real time, and the damaged volume of non-target tissues (such as nerves and blood vessels) is calculated by the attenuation of the reflected wave. Tissue loss rate = (damaged tissue volume / cutting path volume) × 100%; the tissue loss rate is mapped to a pre-set scoring table to obtain the corresponding tissue loss rate score. Pressure sensing plates are installed on both sides of the cutting tool to capture the tool deformation trend and force direction in real time to obtain the cutting resistance; the force upper limit is preset according to the tool stiffness and tissue characteristics, and the cutting resistance exceeds the force upper limit, which triggers the count; the force upper limit is the tool stiffness coefficient, which is determined by the material; is the safety deformation threshold; the force feedback exceeding limit times is mapped to the scoring table to obtain the corresponding force feedback exceeding limit times score. is the damage penalty coefficient, for example, 2 points will be deducted for every 1% loss; is the organizational loss rate score; The penalty coefficient for exceeding the limit, for example, 5 points will be deducted for every 1N exceeding the limit; It is the score of force feedback exceeding the limit times.

[0126] Based on a pre-built livestock muscle value map, high-value meat areas (such as tenderloin and ribeye) are marked in the cutting simulation software. The high-value meat retention rate is calculated based on the intersection volume of the cutting path and the high-value meat area: high-value meat retention rate = (retained high-value meat volume / total high-value meat volume) × 100%. The cutting system has a built-in motion trajectory simulation clock that automatically generates a timestamp based on the tool speed (e.g., 2 m / min for a straight path, 0.8 m / min for a circular path) to determine the cutting time.

[0127] Map the high-value meat retention rate and cutting time into the scoring table to obtain the corresponding score. Economic score = is the weight of the corresponding parameter; For high value meat retention score, The cutting time score.

[0128] Simulation cutting score = (technical score x economic score) / penalty factor, penalty factor = ; The number of violations includes the number of times the cutting tool force exceeds the safety threshold, the number of times the non-target tissue loss rate caused by cutting exceeds the maximum allowable value, the number of times the cutting time exceeds the benchmark time, and the number of times the high-value meat retention rate is lower than the minimum requirement.

[0129] Specifically, after the S150-S190 completes the cutting process according to the segmentation path, it records the segmentation information, including the cutting time, operator, tool number, cleanliness, and key cut parts. Orders can then be received through the connected ERP system (e.g., "ribs 200g / bag, fat-to-lean ratio 3:7"), or customized requirements can be entered through retail terminals (e.g., "hot pot meat slices, 2mm thickness"). Text requirements (e.g., "lean hind leg") are mapped to parameters (e.g., part: hind leg; fat content ≤ 10%; weight tolerance ±5g). A deep learning-based vision system (e.g., TensorFlow Lite) then identifies the meat part and fat texture, matching it with the subpackaging requirements, and then transferring the meat to the appropriate packaging line for subpackaging. Subpackaging information includes the sorting line number, quality inspector, weight, and fat ratio. Temperature and humidity sensors installed throughout the workshop capture temperature and humidity within the subpackaging and subpackaging workshop. An ATP bioluminescence detector measures the total bacterial count on tools and equipment, and a cleanliness meter monitors the workshop's hygiene (cleanliness). The data is then encrypted using the national SM4 algorithm, generating a short URL (e.g., t.cn / A6Xyz123) that is posted on the packaging. Consumers scan the code and are redirected to the company's traceability platform, displaying the complete information.

[0130] The implementation principle of this embodiment is:

[0131] The original source information of the livestock to be entered into the segmented area is obtained, and the pollution exposure index is calculated based on the original source information. The health status of the livestock is determined based on the pollution exposure index. When the health status is characterized as unhealthy, a prohibition message prohibiting entry into the segmented area is output; when the health status is characterized as healthy or sub-healthy, a permission message allowing entry into the segmented area is output.

[0132] After the livestock enters the segmentation area, the segmentation requirements are obtained, and the key segmentation parts are determined based on the segmentation requirements; then the inflammation index of the key segmentation parts is obtained, and it is determined whether the inflammation index is greater than the inflammation threshold. If so, the key segmentation parts are marked as unhealthy parts. If not, the hardening index of the key segmentation parts is obtained, and it is determined whether the hardening index is greater than the hardening threshold. If so, the key segmentation parts are marked as sub-healthy parts. If not, the key segmentation parts are marked as healthy parts; then the cutting strategy is determined based on the health level corresponding to the key segmentation parts, and based on the determined cutting strategy and segmentation requirements, multiple groups of cutting coordinate sets are constructed, and the cutting path generated by each group of cutting coordinate sets is simulated to obtain a simulated cutting score value, and the cutting path with the largest simulated cutting score value is selected as the segmentation path.

[0133] The livestock is cut according to the segmentation path, and the segmentation information is recorded; the subcontracting requirements are obtained, and the segmented meat is subcontracted according to the subcontracting requirements, and the subcontracting information is recorded; the environmental information of the segmentation and subcontracting is obtained, and the environmental information, segmentation information, subcontracting information and original source information are associated to generate a traceability QR code corresponding to each package of meat.

[0134] Based on the above method embodiments, a second embodiment of the present invention discloses a livestock splitting and subcontracting traceability system. This livestock splitting and subcontracting traceability system of this embodiment of the present invention can implement any of the above methods for livestock splitting and subcontracting traceability. The specific operating procedures of each module in the livestock splitting and subcontracting traceability system can refer to the corresponding procedures in the above method embodiments.

[0135] For ease of understanding, an example is given below: A livestock splitting and subcontracting traceability system includes:

[0136] An information acquisition module is used to obtain segmentation requirements and determine key segments after livestock enter the segmentation area, as well as to obtain subcontracting requirements and environmental information;

[0137] The health information acquisition module is used to obtain the health level of key segmentation parts according to segmentation requirements;

[0138] The segmentation module is used to generate a segmentation path according to the health level of the key parts and the segmentation requirements; cut the livestock according to the segmentation path and record the segmentation information;

[0139] The subcontracting module is used to subcontract the cut meat according to the subcontracting requirements and record the subcontracting information;

[0140] The traceability module is used to associate environmental information, segmentation information and sub-packaging information to generate a traceability QR code corresponding to each package of meat.

[0141] A third embodiment of the present invention provides a terminal. As an implementation of the terminal, the terminal may include: a memory and a processor; wherein,

[0142] The memory is used to store the livestock segmentation and subcontracting traceability program;

[0143] The processor is used to execute the program stored in the memory to implement the steps of the livestock segmentation and subpackaging traceability method.

[0144] The memory may be communicatively connected to the processor via a communication bus, and the communication bus may be an address bus, a data bus, a control bus, or the like.

[0145] In addition, the memory may include a random access memory (RAM) and may also include a non-volatile memory (NVM), such as at least one disk storage.

[0146] The processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc.

[0147] A fourth embodiment of the present invention provides a computer-readable storage medium storing a computer program that can be loaded by a processor and execute the livestock segmentation and subcontracting traceability method.

[0148] Computer-readable storage media can be any available medium that can be accessed by a computer, or a data storage device such as a server or data center that includes one or more available media. Available media can include magnetic media (e.g., floppy disks, hard disks, magnetic tapes), optical media (e.g., DVDs), or semiconductor media (e.g., solid-state drives).

[0149] The above are all preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Unless otherwise stated, any feature disclosed in this specification (including the abstract and drawings) may be replaced by other equivalent or similar features. In other words, unless otherwise stated, each feature is merely an example of a series of equivalent or similar features.

Claims

1. A livestock segmentation and subcontracting traceability method, characterized in that: include: After livestock enter the segmentation area, obtain segmentation requirements; Determine the key segmentation parts according to the segmentation requirements; Obtaining the health level of the segmented key parts; generating a segmentation path according to the health level corresponding to the segmentation key part and the segmentation requirement; cutting the livestock according to the segmentation path and recording segmentation information; Obtain subcontracting requirements; Subpackaging the cut meat according to the subpackaging requirements and recording the subpackaging information; Obtaining environmental information for splitting and subcontracting; Associating the environmental information, the segmentation information, and the subpackaging information to generate a traceability QR code corresponding to each package of meat; The step of obtaining the health level of the segmented key parts includes: Obtaining an inflammation index of the segmented key part; Determining whether the inflammation index is greater than an inflammation threshold; If yes, marking the segmented key part as an unhealthy part; If not, obtaining the hardening index of the segmented key part; determining whether the hardening index is greater than a hardening threshold; If yes, marking the segmented key part as a sub-healthy part; If not, the segmented key part is marked as a healthy part.

2. The livestock segmentation and subcontracting traceability method according to claim 1, characterized in that: The step of obtaining the inflammation index of the segmented key parts includes: Obtaining the temperature gradient and pH value of the key segmentation portion; Determining whether the temperature gradient is greater than a gradient threshold and whether the pH value is abnormal; If so, the inflammation index is calculated based on the temperature gradient and the pH value.

3. The livestock segmentation and subcontracting traceability method according to claim 1, characterized in that: The step of generating a segmentation path according to the health level corresponding to the segmentation key part and the segmentation requirement includes: Determining a cutting strategy according to the health level corresponding to the segmentation key part; Constructing multiple sets of cutting coordinates according to the determined cutting strategy and the segmentation requirements; Perform simulated cutting according to the cutting path generated by each set of cutting coordinates to obtain a corresponding simulated cutting score value; The cutting path with the largest simulated cutting score is selected as the segmentation path.

4. The livestock segmentation and subcontracting traceability method according to claim 3, characterized in that: The step of simulating cutting according to the cutting path generated by each set of cutting coordinate sets to obtain a simulated cutting score value comprises: Obtaining the tissue loss rate and force feedback over-limit times corresponding to the cutting path; Calculating a technical score according to the tissue loss rate and the number of force feedback exceeding the limit; Get high-value meat retention and cutting time; calculating an economic score based on the high-value meat retention rate and the cutting time; A simulated cutting score value is calculated according to the economic score and the technical score.

5. The livestock segmentation and subcontracting traceability method according to claim 1, characterized in that: After the livestock enters the segmentation area, the steps before obtaining the segmentation requirements include: Obtain information on the original source of livestock to be brought into the subdivision area; Calculating a pollution exposure index based on the original source information; determining the health status of the livestock based on the pollution exposure index; When the health status is characterized as unhealthy, outputting prohibition information prohibiting entry into the divided area; When the health status indicates health or sub-health, permission information for allowing entry into the segmented area is output.

6. The livestock segmentation and subcontracting traceability method according to claim 5, characterized in that: The step of determining the health status of livestock according to the pollution exposure index comprises: Determining whether the pollution exposure index is greater than 1; If not, the livestock's health status is determined to be healthy; If so, it is determined whether the rate of decrease in the amount of livestock movement within the target time window exceeds a threshold value of decrease; If the decline rate does not exceed the decline threshold, determining that the health status of the livestock is healthy; If the rate of decrease exceeds the decrease threshold, determining whether the body temperature of the livestock continues to exceed the body temperature threshold within the target time window; If so, the health status of the livestock is determined to be unhealthy; If not, the health status of the livestock is determined to be sub-healthy.

7. A livestock splitting and subcontracting traceability system, characterized by: Executing the livestock segmentation and subcontracting traceability method according to any one of claims 1 to 6 comprises: An information acquisition module is used to obtain segmentation requirements and determine key segments after livestock enter the segmentation area, as well as to obtain subcontracting requirements and environmental information; A health information acquisition module, configured to acquire the health level of the segmented key parts according to the segmentation requirements; a segmentation module, configured to generate a segmentation path according to the health level corresponding to the key segmentation parts and the segmentation requirements; cut the livestock according to the segmentation path, and record segmentation information; A subpackaging module is used to subpack the cut meat according to the subpackaging requirements and record the subpackaging information; The traceability module is used to associate the environmental information, the segmentation information and the subpackaging information to generate a traceability QR code corresponding to each package of meat.

8. A terminal, characterized in that: include: A memory storing a livestock segmentation and subcontracting traceability program; A processor is used to execute the program stored in the memory to implement the steps of the livestock segmentation and subpackaging traceability method as described in any one of claims 1-6.

9. A computer-readable storage medium, characterized in that The device stores a computer program that can be loaded by a processor and execute the livestock segmentation, subpackaging and traceability method as described in any one of claims 1 to 6.

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